I chose oregano, rosemary, thyme, and tarragon. In addition, I added two cloves of garlic to the oil mixture. It was divine! I decided to use the direction with the turkey (I was using a 5lb bird), baking it at 325 for 2 1/2 hours. Most fabulous Thanksgiving turkey I've had!
From EatingWell: October/November 2006
This method produces all the good looks and moist flavor you dream of in a Thanksgiving turkey. Make sure you show this beauty off at the table before you carve it. Garnish your serving platter with fresh herb sprigs and citrus wedges.
10 Reviews for Herb-Roasted Turkey
I've used this recipe as the base for my last three turkeys and each one has been delicious. I use whatever herbs are still abundant in my garden (this year was rosemary, sage and thyme) and follow the recipe for placing under the skin. The only changes were that I baked it at 425 degrees instead of 475, and once I turned down the heat, I used the probe that attaches to my oven to get it to 165 degrees. It was perfectly browned and moist.
This was absolutely delicious and moist. I am not a fan of Turkey but I got the evil eye when I said I wasn't going to make Turkey so I kinda had to to please everyone. This was the first turkey I had made in about 15 years and it was very simple and very delicious. The aromatics made it smell so pleasant. I will definitely be making the again. That says a lot from a non turkey fan. Even my daughter who doesn't like any meat too much ate it.
this recipe is so simple and easy to make. it was a smash at thanksgiving. for aromatics i used onions, apples, oranges, and carrots. i used all fresh rosemary, thyme, sage, and oregano. the recipe's cooking times need to be an hour longer, but i guess that depends on your oven. i loved how crispy the skin was by cooking it at 475 for the first hour, then dropping it to 350 for another 2 or so.
This is the most delicious turkey recipe. I first made it four years ago and will never make my turkey any other way. It smells heavenly. when cooking!
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